It's been a while since I gave an update on Boris. So far, he has been doing quite well. While he took a little time to really get going, but he has made some lovely bread so far. In particular, he made some fabulous Pain au Levain, a french style sourdough that I tried for the bread testing.
One of the main reasons I wanted to start a wild yeast starter was for rye bread. According to Peter Reinhart, rye needs high acidity to keep its enzymes from compromising the texture of the bread, and a wild yeast starter should do the trick. I don't know if Boris is sour enough, but I tried rye bread this past weekend and the bread turned out just fine. Here is the proof (another bad bread pun) from start to finish:
Ready to mix.
Before proofing (raising).
After proofing.
In the oven, a little crowded on my pizza stone.
Cooling, a little dark because I left the temp too high for too long.
Ready to eat, full of whole wheaty/rye-y goodness.
The bread turned out a little thin, but looking at the picture in the book reassured me that the bread was just as it should be. Thank you, Boris!
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